Total Time: 20 minPrep: 10 minCook: 10 minYield: 8Level: easy
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don’t overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms, beef broth, chopped green onions. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender.
Add wine; heat to boiling. Reduce heat; add glucomannan and simmer 3 to 5 minutes, stirring occasionally, until sauce is hot and thickened.
Serve mushroom sauce over steaks.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.